Tangy, sweet, and tender, this Sweet & Sour Cabbage with Kielbasa is the perfect Oktoberfest meal. Made with brown sugar, apple cider vinegar, and gluten-free smoked kielbasa!
With October well under way, we have all been eating our favorite heavier foods in celebration of Autumn. Apples, pumpkins, and fall squash are everywhere! Eating with the changing seasons is one of the best parts of being a foodie.
Another aspect of early fall is German Oktoberfest! Sausage, beer, and pretzels are enjoyed by many, no lederhosen required. However, if you want to bring Oktoberfest home with you, make this German-inspired Sweet & Sour Cabbage with Kielbasa, a delicious way to celebrate the season!
Juicy gluten-free smoked kielbasa sausage is stewed in caramelized cabbage made with tangy apple cider vinegar and dark brown sugar for depth of flavor. This one-pot meal is simple enough for a weeknight but brings a comforting warmth that is much needed in October!
Bavarian Food; the Unsung Hero of Fall
Anyone with European roots knows that Bavarian food is one of the most underrated cuisines within the melting pot that is the US. Eastern European restaurants used to be easy to come by. Now, it seems that the old-world style of cooking is retiring along with the previous generations.
Some of us grew up on sausage, cabbage, dumplings, goulash, schnitzel, and the like. Keep these traditions alive by heading over to your local discount bookstore and picking up a Bohemian cookbook. Inside, you will find tons of old-world recipes that are long forgotten.
Every October, we are reminded of those delicacies of yesterday. Sure, most of them may contain gluten since flour and breadcrumbs are staple Bavarian ingredients, but our usual GF swaps make any of those recipes totally attainable!
Ingredients in Sweet & Sour Cabbage with Kielbasa
- ½ head cabbage, cleaned and chopped roughly
- 1 onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ¼ cup chicken or vegetable broth
- 2-3 tablespoons apple cider vinegar
- 2-3 tablespoons packed brown sugar
- ½ teaspoon garlic powder
- 1 lb. gluten-free smoked kielbasa, fully cooked, sliced into 1-inch pieces
- Freshly chopped chives, for garnish
How to Make Sweet & Sour Cabbage with Kielbasa
Begin by washing and chopping your cabbage and onion.
Heat the olive oil and butter in a large, lidded skillet over medium heat. The skillet should be large enough to fit all of the cabbage.
Add the cabbage and onion and cook, stirring occasionally, for 15-20 minutes, or until the cabbage starts to soften and wilt. Add the salt to help the cooking process. Place a lid on top to trap steam.
Once soft and slightly caramelized, add the broth to deglaze the pan. Scrape the bits off the bottom of the pan using a wooden spoon. Bring to a simmer.
Add the vinegar, sugar, and garlic powder. Stir to combine. Then, add the sliced sausage.
Cover and continue to cook until the cabbage is very tender and the sausage is heated through, about 15 minutes. Stir occasionally to keep the bottom from burning. Sugars can burn more quickly than other foods!
Remove from the heat and top with the chives. Serve hot.
Sweet & Sour Cabbage with Kielbasa
Ingredients
- 1/2 head large cabbage, washed and chopped roughly
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- 1/4 cup chicken or vegetable broth
- 2-3 tbsp apple cider vinegar
- 2-3 tbsp packed brown sugar
- 1/2 tsp garlic powder
- 1 lb. gluten-free smoked kielbasa, fully cooked, sliced into 1-inch pieces
- Freshly chopped chives, for garnish
Instructions
- Begin by washing and chopping your cabbage and onion.
- Heat the olive oil and butter in a large, lidded skillet over medium heat. The skillet should be large enough to fit all of the cabbage.
- Add the cabbage and onion and cook, stirring occasionally, for 15-20 minutes, or until the cabbage starts to soften and wilt. Add the salt to help the cooking process. Place a lid on top to trap steam.
- Once soft and slightly caramelized, add the broth to deglaze the pan. Scrape the bits off the bottom of the pan using a wooden spoon. Bring to a simmer.
- Add the vinegar, sugar, and garlic powder. Stir to combine. Then, add the sliced sausage.
- Cover and continue to cook until the cabbage is very tender and the sausage is heated through, about 15 minutes. Stir occasionally to keep the bottom from burning. Sugars can burn more quickly than other foods!
- Remove from the heat and top with the chives. Serve hot.
